Novel horse meat product and preparation method thereof

Abstract

The invention discloses a novel horse meat product and a preparation method thereof. The method comprises the following steps: with low-fat and high-protein horse meat as a main material, putting a container into a magnetic field of which the voltage is + / -2kv to + / -8kg and the environment temperature is 0-4 DEG C, and pickling for 16-18 hours; carrying out ultrasonic treatment in an ultrasonic generator of 1500W and 40kHz for 30 minutes, and carrying out tendering treatment; carrying out primary air drying, and preparing a unique sauce, wherein the sauce is prepared from the following raw materials in percentage by weight: 14%-16% of fenugreek powder, 14%-16% of red chilli powder, 9%-11% of minced garlic, 9%-11% of cumin powder, 2%-4% of star aniseed powder, 2%-3% of seed powder of Chinese prickly ash and 40%-50% of water in a full mixing manner; and tumbling the prepared sauce with the primarily aired meat product for 30 minutes, carrying out secondary air drying, cutting into slices, packing and preparing to obtain the novel horse meat product. The preparation method has typicality and uniqueness in the aspects of volatile flavor compounds and preparation of the unique and novel horse meat product, and has a wide practicability and value.

Description

technical field

[0001] The invention belongs to the technical field of preparation of horse meat products. Specifically, the invention relates to the technical field of preparing novel horse meat products by magnetic field pickling and ultrasonic tenderization technology. Background technique

[0002] In the past 20 years, with the rapid growth of the national economy, my country's meat industry has reached the best level in the history of our country in terms of total output and per capita share. my country's total meat output has exceeded 72 million tons, ranking first in the world for 14 consecutive years. In my country, the meat deep-processing output only accounts for 5% of the total meat output, which is far below the level of developed countries. The overall quality of the meat industry is not high. For example, there is a big gap with the world's meat production powers in terms of enterprise production scale, process equipment, product types, quality and hazard cont...

Examples

Embodiment 1

[0040] Embodiment one: the preparation of novel horse meat product

[0041] A novel horse meat product is obtained through the following specific preparation method, the specific preparation method is as follows:

[0042] (1) Material selection: low-fat, high-protein horse meat is used as raw material.

[0043] (2) Finishing: Remove the connective tissue and obvious fat of the horse meat in step (1).

[0044] (3) Pickling: add salt and nitrate to the finished product of step (2), according to the need for 100g of salt and 0.15g of nitrate per 1kg of meat, weigh the required salt and nitrate according to the weight of the above meat, Mix the salt and nitrate in the container, put the prepared meat in the container and roll it back and forth, cover the surface of the meat with the mixture of salt and nitrate, put the container at a voltage of ±2kv-±8kv, The ambient temperature is 0-4°C magnetic field, marinated for 16-18 hours.

[0045] (4) Tenderization: Wash the finished pr...

Embodiment 2

[0050] Embodiment two: the prescription of novel horse meat product sauce

[0051] According to the weight ratio of the sauce, the sauce consists of 14-16% fenugreek powder, 14-16% red pepper powder, 9-11% garlic paste, 9-11% cumin powder, 2-4% star anise powder, 2-3 % Zanthoxylum bungeanum powder, 40-50% water are fully mixed.

Embodiment 3

[0052] Example 3: Optimization of the formula for adding spices to the sauce of new horse meat products

[0053] The sauce is calculated according to the weight ratio. The basic sauce is composed of fenugreek powder, red pepper powder, and garlic in a ratio of 3:3:2. On the basis of the original sauce, pepper, bay leaves, cloves, star anise, cinnamon However, a single factor test was carried out to select three coordinated flavor substances. After adding prickly ash, star anise, and cumin to the original sauce, the horse meat has the highest flavor identification score (8-9 points), which is higher than the score of the control group. Flavor identification scores were all low (3.5-4.5 points), and lower than the flavor identification scores of the control group, so pepper, star anise, cumin were in harmony with the flavor of horse meat, while fragrant leaves, cloves, cinnamon, etc. were all in harmony with the flavor of horse meat uncoordinated.

[0054] Table 1: Scoring tab...

technical field

[0001] The invention belongs to the technical field of preparation of horse meat products. Specifically, the invention relates to the technical field of preparing novel horse meat products by magnetic field pickling and ultrasonic tenderization technology. Background technique

[0002] In the past 20 years, with the rapid growth of the national economy, my country's meat industry has reached the best level in the history of our country in terms of total output and per capita share. my country's total meat output has exceeded 72 million tons, ranking first in the world for 14 consecutive years. In my country, the meat deep-processing output only accounts for 5% of the total meat output, which is far below the level of developed countries. The overall quality of the meat industry is not high. For example, there is a big gap with the world's meat production powers in terms of enterprise production scale, process equipment, product types, quality and hazard cont...

Examples

Embodiment 1

[0040] Embodiment one: the preparation of novel horse meat product

[0041] A novel horse meat product is obtained through the following specific preparation method, the specific preparation method is as follows:

[0042] (1) Material selection: low-fat, high-protein horse meat is used as raw material.

[0043] (2) Finishing: Remove the connective tissue and obvious fat of the horse meat in step (1).

[0044] (3) Pickling: add salt and nitrate to the finished product of step (2), according to the need for 100g of salt and 0.15g of nitrate per 1kg of meat, weigh the required salt and nitrate according to the weight of the above meat, Mix the salt and nitrate in the container, put the prepared meat in the container and roll it back and forth, cover the surface of the meat with the mixture of salt and nitrate, put the container at a voltage of ±2kv-±8kv, The ambient temperature is 0-4°C magnetic field, marinated for 16-18 hours.

[0045] (4) Tenderization: Wash the finished pr...

Embodiment 2

[0050] Embodiment two: the prescription of novel horse meat product sauce

[0051] According to the weight ratio of the sauce, the sauce consists of 14-16% fenugreek powder, 14-16% red pepper powder, 9-11% garlic paste, 9-11% cumin powder, 2-4% star anise powder, 2-3 % Zanthoxylum bungeanum powder, 40-50% water are fully mixed.

Embodiment 3

[0052] Example 3: Optimization of the formula for adding spices to the sauce of new horse meat products

[0053] The sauce is calculated according to the weight ratio. The basic sauce is composed of fenugreek powder, red pepper powder, and garlic in a ratio of 3:3:2. On the basis of the original sauce, pepper, bay leaves, cloves, star anise, cinnamon However, a single factor test was carried out to select three coordinated flavor substances. After adding prickly ash, star anise, and cumin to the original sauce, the horse meat has the highest flavor identification score (8-9 points), which is higher than the score of the control group. Flavor identification scores were all low (3.5-4.5 points), and lower than the flavor identification scores of the control group, so pepper, star anise, cumin were in harmony with the flavor of horse meat, while fragrant leaves, cloves, cinnamon, etc. were all in harmony with the flavor of horse meat uncoordinated.

[0054] Table 1: Scoring tab...

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